Broccoli in Garlic Sauce

Procedure

1. 1
   Blanch the broccoli florets in a pot of boiling water for 60 seconds, then immediately plunge them into ice-cold water to keep them vibrant and crunchy.
2. 2
   Drain the broccoli thoroughly and pat dry to ensure the garlic sauce clings to the florets later.
3. 3
   Whisk 100mL of water with the 8g of Menu Chicken Powder Mix 8G in a small bowl until the powder is completely dissolved into a savory broth.
4. 4
   Stir 5g of cornstarch and a pinch of sugar into the broth mixture to create the base for your glossy garlic sauce.
5. 5
   Heat 15mL of cooking oil in a wok or skillet over medium heat and add the minced garlic.
6. 6
   Sauté the garlic carefully until it turns a light golden brown and becomes highly aromatic, being careful not to let it burn.
7. 7
   Pour the Menu Chicken Powder Mix 8G mixture into the wok with the garlic and stir constantly as it begins to bubble and thicken.
8. 8
   Add the blanched broccoli florets to the wok once the sauce is glossy and translucent.
9. 9
   Toss the broccoli quickly over high heat for 1 minute to ensure every piece is thoroughly coated in the savory garlic glaze.
10. 10
    Drizzle 5mL of sesame oil over the dish just before removing it from the heat for an extra layer of toasted aroma.
11. 11
    Serve the broccoli hot as a side dish or over a bed of steamed white rice.